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Light, Fluffy, and Soft Kansai-Style Okonomiyaki

Light, Fluffy, and Soft Kansai-Style Okonomiyaki

This is my husband's ultimate recipe No 2! We love this more than any restaurant. Its flavour and texture are the best. It has plenty of grated nagaimo yam, so the outside is crispy and light and the inside is very soft. I like it as it is without sauce. Try this light, fluffy, and soft okonomiyaki.

Ingredients: for making four large ones

Plain flour
200 g
Japanese dashi stock
250 g
Nagaimo yam
350 g (without peeling)
Eggs
3
Cabbage
1/3
Squid
1
Thinly sliced pork belly
200 g
Japanese leek
1
Red pickled ginger (optional)
50 g
Tempura crumbs
to taste

Steps

1. Make dashi stock (I used dried bonito, konbu and stock powder) and leave to cool. Chop the cabbage and pickled ginger. Slice the Japanese leek. After preparing the squid slice into thin batons (7 mm x 2-3 cm). Cut the tentacles into the similar sizes. Cut the pork into bite sizes or leave as they are.
2. Mix the flour with dashi stock and beaten eggs in a bowl. Peel and grate the nagaimo yam and add to the bowl. Mix in all the ingredients except the pork.
3. Heat vegetable oil in a non-stick pan and pour the batter. Fry over medium to high heat for about 3 minutes (don't cover or touch).
4. Place the sliced pork on top. Shake the pan and remove the okonomiyaki bottom from the frying pan. Flip over when the edge of the batter starts to brown (the batter is quite runny, so it might be difficult.)
5. After flipping over, cover with a lid and reduce heat to low. Fry for about 6 minutes and flip over when the bottom of the okonomiyaki is evenly browned. Cover with a lid and fry for another 3 minutes. Uncover and fry for another 3 minutes. Done!
6. I noted the cooking time as 3 min → 6 min → 3 min → 3 min but my husband usually doesn't use a timer! When both sides are nicely browned like the top photo, it's ready. In the last 3 minutes, uncover and fry until crispy. This okonomiyaki has lots of nagaimo yam so the fluffy and soft texture remains even after cooking too long.
7. Serve with your favorite toppings.
8. My husband may change the ratio or ingredients in the future, so I will keep you posted.

Story Behind this Recipe

We have tried a lot of restaurants from Osaka to Kyoto to Tokyo. We love soft okonomiyaki and this is our ideal texture. While my husband was cooking, I measured all the ingredients and took photos. This recipe is a result of our team work!!